1. Preheat the oven to 400 degrees. In a bowl, toss the mushrooms with the balsamic vinegar, olive oil, rosemary, salt, and pepper to taste.

2. Line a rimmed baking pan with foil and spread the mushrooms in the pan. Roast, tossing every 5 minutes, until the liquid has evaporated and the mushrooms are beginning to crisp in spots, about 25 minutes.

3. Meanwhile, lightly spray the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven until the tops are golden, about 4 minutes. Sprinkle each toast with 1/2 teaspoon Parmesan cheese and return to the oven until the cheese is melted.

1. Place the potatoes in a large, heavy saucepan with the salt and enough water to cover. Bring to a boil and cook until the potatoes are completely tender, 15 to 20 minutes. Drain well.

2. Return the potatoes to the pan and stir over low heat for a few minutes to cook off some of the moisture. Add the butter; stir until melted.

3. Take the pan off the heat and mash the potatoes with a potato masher. Stir in as much warm buttermilk as needed to make a smooth, creamy puree. (You may not need all of it.) Stir in the chives and season with black pepper to taste.

1. Preheat the oven to 350 degrees. Place the sweet potatoes on a piece of aluminum foil and roast until they can be easily pierced with a fork, about 1 hour. Let cool slightly.

2. Trim the ends and pull off the peels; slice into 1/2-inch rounds.

3. Butter a small (3-1/2-quart) casserole dish with half the butter. In a bowl, stir together the cinnamon, ginger, and allspice. Arrange half the apple rings and sweet-potato rounds in alternating layers in the dish; sprinkle with half the spice mixture and half the maple syrup. Layer in the rest of the apples and sweet potatoes, ending with the apples. Sprinkle with the remaining spices, drizzle with the remaining syrup; dot with the rest of the butter.

1. In a food processor, pulse the flour, walnuts, confectioner's sugar, salt, and cinnamon until the mixture resembles fine cracker crumbs. Add the butter and pulse until the mixture resembles oatmeal. Add the sour cream and vegetable oil and pulse until just combined.

2. Scoop the dough onto a piece of plastic wrap and press it into a disk. Wrap well and refrigerate for at least 1 hour and up to 3 days.

3. Preheat the oven to 400 degrees. In a bowl, toss together the filling ingredients.

4. Cut the chilled dough in half and return half to the refrigerator. Roll out the other half between 2 sheets of plastic wrap to an 11-inch round. Peel off the top piece of plastic wrap and invert the rolled dough over an 8-inch glass pie plate. Place the filling in the pie plate.

5. Roll out the second half of the dough and gently lay it on top of the filling. Trim the overhanging dough to within 1/2 inch of the edge of the pie plate. Fold the edge of the dough over and crimp all around. Use a sharp knife to cut 4 vents in the top center of the pie.

6. Bake the pie until the apples are completely tender, about 45 minutes. Cover the edge of the crust with foil after 30 minutes if it is browning too quickly.

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk together the cocoa and flour.

2. In a mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy. With the mixer running, gradually add the confectioner's sugar. When all the sugar has been added, raise the speed to high and beat until the whites have a marshmallow-like consistency. Beat in the vanilla.

3. Reduce the speed to medium and beat in half the melted chocolate, then half the cocoa-flour mixture, scraping the side of the bowl. Repeat with the remaining chocolate and cocoa-flour mixture.

4. Fold in the cherries and pistachios; let the mixture sit until thick enough to scoop, about 5 minutes.

5. Scoop the cookie dough onto the cookie sheets by level teaspoonfuls, leaving about an inch between cookies. Bake 6 to 8 minutes, until the cookies are brown and crackled on the outside.

6. Let the cookies cool on the baking sheets for 1 minute, then transfer them to a wire rack. The cookies can be stored in an airtight container up to 1 week.